Ah, the smell of a slow-cooked pot roast wafting through the house is like a warm hug from your favorite blanket on a chilly autumn day. It transports me back to weekends at Grandma’s, where the air was filled with laughter and the clinking of mismatched cutlery. This recipe isn’t just about tender beef and rich gravy—it’s a nostalgic journey, a delicious pause from the chaos of today’s world.
Steps
- Heat a tablespoon of olive oil in a large pot over medium-high heat. Pat the roast dry with paper towels, then season it generously with salt and pepper. Sear the roast on both sides until it turns brown, approximately 4-5 minutes per side, and then transfer it to the slow cooker.
- In the same pot, add half a tablespoon of olive oil and sauté sliced onions for about two minutes, followed by minced garlic for an additional 30 seconds. Pour this aromatic mixture over the roast in the slow cooker.
- Return the pot to the heat, add beef broth, Worcestershire sauce, thyme, and rosemary, and cook briefly while scraping up any browned bits from the pot’s bottom for added flavor. Pour this mixture over the roast in the slow cooker.
- Layer whole Yukon gold potatoes and thick-cut carrots over the onion and roast in the slow cooker. Pour the remaining beef broth evenly over the top, then season everything with salt and pepper.
- Cover the slow cooker and cook on low heat for 8-9 hours until the roast and vegetables are tender. Once cooked, remove the roast and vegetables; shred the roast and cut the potatoes if desired.
- To make a thick gravy, strain the cooking liquid into a saucepan and bring it to a simmer. Mix cornstarch with a small amount of beef broth, then stir this into the simmering liquid, allowing it to thicken for 30-60 seconds. Serve the roast and vegetables with the gravy poured over and garnish with fresh parsley.
Ingredients
- 3 lb chuck roast
- 1 1/2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 yellow onion, sliced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons fresh thyme leaves
- 2 teaspoons fresh rosemary leaves
- 2 pounds Yukon gold potatoes
- 4 large carrots, peeled and cut into chunks
- 2 tablespoons cornstarch
- Fresh parsley for garnish
Nutritional Values
Calories 3600 | Calories from Fat 1620 | Fat 180g | Saturated Fat 72g | Cholesterol 936mg | Sodium 2718mg | Potassium 10746mg | Carbohydrates 204g | Fiber 36g | Sugar 18g | Protein 270g | Vitamin A 52110IU | Vitamin C 183mg | Calcium 798mg | Iron 69.6mg
FAQ
- Can I use a different type of meat for the slow cooker pot roast?
- While you can use other cuts like rump or round roasts, they may not be as tender as chuck roast. Pork roast is another option, but it requires different cooking times, so a meat thermometer is advisable.
- Is it possible to use baby carrots in the pot roast?
- Yes, you can use baby carrots, but opt for the thicker variety to ensure they don’t become too soft during cooking.
- Can I include wine in the pot roast recipe?
- Absolutely, you can add 1/2 cup of red wine to the recipe along with the beef broth for added depth of flavor.
- Should I cook the pot roast on low or high heat?
- It is recommended to cook the pot roast on low heat for the most tender results. High heat cooking has been tested but does not yield the same quality.
- Can I prepare this pot roast in the oven instead of a slow cooker?
- Yes, there is an oven method available if you prefer to use that instead of a slow cooker.
Tips
- Brown the Meat First: Before adding the roast to the slow cooker, sear it in a hot skillet. This step locks in moisture and enhances the texture, resulting in a more flavorful and juicy roast.
- Use Fresh Ingredients: Replace onion and garlic powders with fresh onions and garlic for a richer flavor. Also, opt for fresh herbs like thyme and rosemary instead of dried ones to elevate the taste of your pot roast.
- Choose the Right Potatoes: To avoid mushy potatoes, use waxy varieties such as Yukon Golds, and keep them whole during cooking. This ensures they remain moist and fork-tender without becoming gluey.
- Enhance the Gravy: For a thicker, more satisfying gravy, thicken the broth after cooking using cornstarch. Whisk cornstarch with a bit of beef broth, then simmer it in a saucepan to achieve the desired consistency without adding extra fat.
Equipment
- Slow Cooker (Crock-Pot) – A 6-quart Cook and Carry model is recommended.
- Large Pot or Skillet – For browning the roast and sautéing aromatics.
- Garlic Crusher – Useful for mincing fresh garlic.
- Fine Mesh Strainer – For straining the broth to make gravy.
- Small Saucepan – For simmering and thickening the gravy with cornstarch.
